7-layer dip is the perfect appetizer for any occasion! With just a handful of ingredients and a prep time of just 15 minutes, this dip will be gone as soon as it hits the table.
Use a spatula to spread the refried beans into the bottom of a large serving or casserole dish. Top the refried beans with the sour cream and guacamole.
Spoon the salsa over the guacamole and then sprinkle on the cheese. Top the dip with sliced olives and tomatoes.
Serve and enjoy!
Notes
I love to add a few tablespoons of taco seasoning to my beans and stir it in good before putting them in the pan. If you have some it adds a lot of flavor to the dish.
Store your dip, simply cover it with plastic wrap and transfer it to the fridge. You can store your dip in the fridge for up to a week before it goes bad.
The guacamole may turn a little brown after it has oxidized, but that does not mean the dip has gone bad. As long as it is still less than a week old it should be good.
You can use either freshly diced or canned diced tomatoes in this recipe. If you are going to use
Other cheeses you can use in this dip include pepper Jack, sharp cheddar, Monterey Jack, and white cheddar.
If you want to add some extra layers to this dip or switch some of the layers out here are some other ingredients you can use: red onion, bell pepper,
If your dip seems a little runny then it may be because of your salsa. A wet salsa will seep through the rest of the dip. We prefer to use a chunkier salsa to avoid this problem.